Joint International Conference on Long-term Experiments ...

Table 1.The solubility of the calcium oxide in water
and in the in sucrose solutions in water
Sucrose The solubility of the calcium oxide in the in sucrose solutions in
water, solution expressed in g CaO/100 mg, at temperature: [ºC]
g/100 ml
water
0 20 40 60 80
0,0 0,135 0,126 0,109 0,088 0,071
1,5 0,252 0,175 0,132 0,118 -
3,0 0,476 0,280 0,200 0,145 -
6,0 1,172 0,660 0,310 0,212 0,130
12,0 2,082 1,969 0,936 0,422 0,204
18,0 4,140 3,553 1,942 1,168 0,356
MATERIALS AND METHODS
In order to obtain the largest amount of high-quality crystal sugar from the diffusion
juice its purification and removing the non-sugar are required. Actually, the current
systems designed for diffusion juice purification ensure a non-sugar parts removal
reaching at max. 45% of the non sugar of diffusion juice.
With the purpose of diffusion juice purification one must make use of cheap
methods and of those substances which would not alter the sugar and are not to cause
sugar loses while non sugar precipitated with these substances are to be easily separated
out of the juice mass and subsequently eliminated. Nowadays, for diffusion juice
purification on utilise calcium oxide and carbon dioxide. That is the reason for which
the current technological process of purification is called “calco-carbonic purification”.
During the technological process of sugar beet processing, the aim of calco-carbonic
purification of the diffusion juice is well settled and established. The amount of non
sugar eliminated during the purification process favorably influences the subsequent
development of the technological process in particular those operations accomplished at
high-level temperatures e.g. the concentration through vaporization, boiling and
crystallization but also the outturn and the quality of the sugar obtained.
The diffusion juice purification may be accomplished through other methods e.g.
ion exchange, ultra-filtration, ion-exclusion, electro-dialysis and inverse-osmosis.
Nevertheless, due to some reasons of economic effectiveness, the diffusion juice
purification obtained by the help of these methods is not used at industrial scale yet.
By definition, diffusion juice purification is the operation which aims the optimal
development of the subsequent phases of the technological process. The phases and the
operations which constitute the calco-carbonic purification process and the
technological parameters at the level of which these operations are executed are all
established function of the technological quality of the sugar beet and of the diffusion
juice processed. The purification of the diffusion juice must always have a positive
influence upon the entire production process’ effectiveness, an influence materialized as
following:
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